I know it seems a little cooc-a-doodaly to write about lamb patties when I am doing an #eatyourveggies promotion, but I promise I have thought this through. Sure, it is a meat dish instead of a vegetable dish but, but it is great example of using different opportunities to increase veggie intake.
We recently started Whole30, which really makes it necessary to eat tons of fruit and vegetables. Something I have been trying to do better lately anyway. Most meals I try to serve one protein dish and two veggies, preferably a fruit too, so that our diet is not unnecessarily meat heavy. Especially considering I am doing it mostly nut free and egg free.
It only took a few days for me to realize how much easier it was to combine the protein and one of the veggie dishes together. So, we have been doing salads with chicken, and sweet potatoes with bacon, etc.
This is one of the best examples that I have done. If you have never had a lamb burger/patty let me tell you…they are amazing! As a general rule of thumb, they have so much more flavor and moisture then beef patties. The zucchini compliments the lamb wonderfully as well as makes the patty more tender and moist.
- 1 lb ground lamb
- 2 cups grated zucchini (2-3 small ones)
- 1½ teaspoons salt
- 1 teaspoon garlic powder
- 1 tablespoon dried minced onion
- ⅛ teaspoon ground thyme
- 2 teaspoons dried parsley
- Dump everything into a big bowl and mix with your hands (best tool) or a big spoon.
- Shape into 10-12 small oval (or round if desired) patties.
- I cooked mine in a preheated grill pan over medium-high heat until charred on each side. But, anyway you usually cook hamburger patties should be fine. Just remember they are small, they only take a few minutes to cook.
Gluten Free Wednesdays@ The Gluten Free Homemaker